Pumpkin Swirl Coffee Cake (GF)

This recipe has so many different flavors, all packed into one amazing cake! First of all, the pumpkin flavor is subtle but helps keep the cake extremely moist. Another fact, I am not a giant cinnamon fan and this cake has the perfect amount…not overpowering but blending perfectly with the other flavors.

If you can’t tell, my mom and I LOVE, LOVE, LOVE to bake! We are kinda big dessert people. Check out our desserts page if you don’t believe me. This is really unfortunate because my husband isn’t a big dessert guy. I can make him cookies, pies or cakes and he will eat one or two pieces and that’s it. However, there are a few select recipes that are his total weakness. He loses complete self control. This cake is one of those recipes. (These cheesecake cupcakes are another one).

I made this cake for a family supper with my in-laws. Before the meal even began half the cake was gone! (That’s another indication of how great this recipe is).

Before the cinnamon swirl was added.

This cake has two parts. The pumpkin cake part (see above picture) swirled together with a cinnamon sugar streusel (see below picture).
These two make a perfect combination!

After the cinnamon swirl was added. Right before being placed in the oven.

Check out all the swirls! It’s almost a shame that it’s covered up with cream cheese icing.

Straight out of the oven.

Since this is called a “coffee cake,” don’t forget to eat a piece with a cup of coffee (an excuse to eat it for breakfast…right?!).

As I was taking these photos there were two small toddler faces, just inches outside the frame, waiting to devour this piece of cake. One time, I wasn’t fast enough and a poor pecan was snatched right from the top!

No one will believe this cake is gluten free. It is so moist and not at all crumbly like most gluten free desserts. The first time I ate this, my mom made it and we kept asking her, “This is gluten free? Are you sure? Really…THIS is gluten free!!!”

A sprinkle of nutmeg and cinnamon goes right on top of the icing and chopped pecans topped my piece, (not all my family members like pecans, so we left those for individual slices). Drizzled caramel would also be delicious.

My mom and I have both made this cake so we have compared our *tweaks* to give you the best of the best version!

A few notes about the recipe:

Mom can’t have corn so she thickened her cake batter with 1 Tablespoon potato starch. I used 1/4 teaspoon xanthan gum. Either will work fine. I’m sure guar gum will also work.

Each time Mom made this cake she had to bake it for 50-55 minutes. My cake only took about 40-45 minutes. Oven times may vary, be sure to keep a close eye on it after the 30 minute mark.

We suggest you make the Cinnamon Sugar mixture first and set it aside while you make the cake batter. Pour the cake batter into a greased pan, then pour the cinnamon sugar mixture on top of the batter and use a table knife to swirl the two together.

In the cinnamon sugar mixture–mom used melted butter so it was a completely liquid mixture. I used softened butter and it was more of a “batter” consistency. Both cakes tasted amazing.

Do not cool your cake before icing. The heat from the cake will melt the cream cheese and the flavors combine nicely.

For the Streusel:

1 cup brown sugar

1 tablespoon potato starch

1 tablespoon cinnamon

2 sticks melted butter

Mix all ingredients together and set aside while you make the cake batter.

Mom can’t have corn so she thickened her cake batter with 1 Tablespoon potato starch. I used 1/4 teaspoon xanthan gum. Either will work fine. I’m sure guar gum will also work.
Each time Mom made this cake she had to bake it for 50-55 minutes. My cake only took about 40-45 minutes. Oven times may vary, be sure to keep a close eye on it after the 30 minute mark.
We suggest you make the Cinnamon Sugar mixture first and set it aside while you make the cake batter. Pour the cake batter into a greased pan, then pour the cinnamon sugar mixture on top of the batter and use a table knife to swirl the two together.
In the cinnamon sugar mixture–mom used melted butter so it was a completely liquid mixture. I used softened butter and it was more of a “batter” consistency. Both cakes tasted amazing.
Do not cool your cake before icing. The heat from the cake will melt the cream cheese and the flavors combine nicely.

Disclaimer: Manufacturers formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.

If you are excited as we are for “Pumpkin” season then be sure to check out these amazing recipes:

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